(Octopus & vegetable salad)

Time: preparation: 45 minutes .........cooking: about 90 min (for octopus) ......................10 min (for green beans) ......................20 min (for potatoes) 2 Kg (4 1/2 lb) fresh octopus 450 g (16 oz - 1 lb) frozen green beans 6 medium potatoes 12 tablespoons olive oil 8 tablespoons dried chives salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

First of all you must boil the octopus, after cleaning it; the operation is long but not difficult.
Use a tall, large pot. The water level should be no higher than 3/4 of the height. Bring the water to a hard boil; pour in the octopus and wait for the water back to the boil.
After 1 minutes remove the octopus and run it under cold water. Repeat this operation for three times in the same water.
At the end, change the water and boil the mollusk, in salted water, till it's tender.
Allow it to cool completely in its liquor. Then drain, take the skin away and cut into pieces.
If you have little time, you can use frozen octopus; in this case consult the cooking instructions on the package.
Meanwhile you can prepare vegetables; green beans need a light steaming (5-10 minutes according to their size).
Potatoes have longer cooking time; they can be steamed, too.
In every case all the vegetables must be tender but still crisp and crunchy. Let them cool and cut into medium pieces.
At this point combine all the ingredients in a large bowl with dried herbs and olive oil; add salt and stir gently.
Leave in a cool place for quite a few hours to rest and absorb the flavors.

What's the right wine?
Our suggestion is: "Verdicchio dei Castelli di Jesi" or a white Italian wine

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".